贵州医科大学学报

2006, (02) 124-126+130

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贵州省传统发酵食品水豆豉的致突变性
A Study on the Mutagenic Possibility of Fermented Soybeans in Water,A Kind of Guizhou Traditional Food

王雨;刘佳;俞红;吴克枫;高敏;阮海星;朱彩霖;
WANG Yu,LIU Jia,YU Hong,WU Ke-feng,GAO Min,RUAN Hai-xing,ZHU Cai-lin(Guizhou Provincial Center for Disease Control and Prevention,Guiyang 550004,China)

摘要(Abstract):

目的:评价水豆豉作为食品的安全性。方法:通过急性毒性试验、Am es试验、小鼠骨髓嗜多染红细胞微核试验、小鼠精子畸形试验对水豆豉的致突变作用进行研究,其检测方法参照《保健食品检验与评价技术规范》进行。结果:小鼠急性毒性试验LD50>15 000 mg/kg BW,属无毒级;3项遗传毒性试验结果均为阴性。结论:水豆豉无明显毒性,符合食品的安全性要求。
Objective: To evaluate the safety of fermented soybeans in water,a traditional food in Guizhou province.Methods: Acute toxicity test,Ames test,micronucleus test and sperm abnormality test were performed.All the methods were based on 《Technical Standards for Testing & Assessment of Health Food》.Results: The oral LD_(50) in mice was greater than 15 000 mg/kg BW and belonged to the nonpoisonous scale.The negative results were obtained in genetic toxicity tests.Conclusions: Fermented soybeans in water has no apparent toxicity,and meets the requirements of food safety.

关键词(KeyWords): 急性毒性试验;微核试验;精子;畸形;黄豆;小鼠;水豆豉;Ames试验
acute toxicity tests;micronucleus tests;spermatozoa;abnormalities;soybeans; mice;fermented soya beans;Ames test

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作者(Author): 王雨;刘佳;俞红;吴克枫;高敏;阮海星;朱彩霖;
WANG Yu,LIU Jia,YU Hong,WU Ke-feng,GAO Min,RUAN Hai-xing,ZHU Cai-lin(Guizhou Provincial Center for Disease Control and Prevention,Guiyang 550004,China)

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